- 16 arbol chilis
- 16 garlic cloves
- 4 medium white onions
- 4 sprigs of thyme (leaves only)
- 12 cloves
- 4 cups orange juice
- 4 cups pineapple juice
- 4 tbsp. black pepper
- 4 tbsp dry oregano
- 4 tbsp cumin
- 6 tbsp paprika
- 9 tbsp salt
- 4 cups apple cider vinegar
- 2 tbsp tomato paste
- 4 tbsp chipotle peppers in adobo
- 2 boneless pork shoulders
Tomatillo Avocado Salsa
- 10 tomatillos
- 1 ripe avocado
- Juice of 1 lime
- ¼ bunch cilantro
- ¼ white onion
- 2 serrano peppers
- 1 tbsp olive oil
- 4 garlic cloves
- salt and pepper to the pepper to taste
- ½ pineapple
- 3 scallions
- Slice pork shoulders ½ inch thick slices
- Place on deep bowl set aside.
- Blend all ingredients from marinade, pour over pork shoulder slices, and make sure all pork is evenly covered.
- Cover and refrigerate over night or for 24 hours.
- After marinating place contents of bowl in deep baking pan and cover.
- Preheat oven to 400, and bake for 3 hours or until pork is tender.
- Remove pork from juices and let it cool down. Set juices aside.
- Once pork has cooled, dice into ½ inch cubes.
- Preheat frying pan, toss in 8oz. of cubed pork along with 2 oz. of remaining juice, until it is hot and ready to serve.
- Warm corn tortillas on grill or stovetop
- Once warm, fill tacos with pork, and garnish with grilled diced pineapple, scallion, cilantro leaves, and top with tomatillo salsa
For Salsa: Process
- Wash tomatillos, cilantro, and peppers in cold water
- Blend with remaining ingredients until smooth.
For Garnishes: Process
- Peel pineapple
- Remove center and slice into ½ inch thick slices
- Grill 30 seconds each side, and set aside to cool.
- Once cool dice into 1/2 inch cubes.
- Marinate scallions in olive oil, lime juice, salt and pepper and grill for 1 minute
- Set aside with pineapple
There’s more where that came from! Ptownie has more to share about our special town at land’s end. Check out our guide on how to make Connie’s Bakery and Cafe’s duck!